Maggies Fifteens Recipes

FIFTEENS

Steps:

• Crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, then put them in a large mixing bowl. Chop each marshmallow into 4 pieces and add to the bowl with the cherries and 175ml condensed milk. Mix until the ingredients are well combined and you have a sticky mixture. If it's too dry, add a splash more condensed milk.
• Sprinkle most of the coconut over a large piece of cling film (or foil). Tip the mixture onto the coconut and shape into a long sausage, about 30 x 5cm. Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together. Leave in the fridge to chill for 4-6 hrs, then cut into 15 slices and serve. Will keep in the fridge for up to 1 week wrapped in cling film.

FIFTEENS

Steps:

• Cut the marshmallows in halves using scissors, and place in a large bowl. Toss with the digestive biscuits and candied cherries. Gradually stir in the sweetened condensed milk until the mixture becomes a soft, moist dough. It should not be too dry, so you may need to add a bit more of the milk.
• Spread a generous layer of coconut out on a clean surface, and place the dough on top of it. Use your hands to form the dough into a long thick sausage, making sure it is well coated with coconut. Wrap in a double layer of plastic wrap, and refrigerate for 2 to 3 hours.
• Unwrap the long piece of dough, and cut into slices to serve.

ITALIAN MAGGI RECIPE

Steps:

• Cook Maggi Noodles according to package directions without the tastemaker. Drain and set aside.
• Heat oil in a pan and add garlic. Saute for a minute and add mushrooms. Cook the mushrooms for two minutes and add pasta sauce, oregano and maggi noodles.
• Bring this to a quick simmer and switch off the flame. Top with olives, basil and parmesan. Serve immediately.

MAGGIE'S 'FIFTEENS'!

Steps:

• Mix the first four ingredients.
• Add enough condensed milk to bring all the ingredients into a ball.
• Divide the ball into two and make two sausage like rolls.
• Scatter half the quantity of dessicated coconut on the worktop.
• Roll one'sausage' over it to coat well.
• Scatter the remaining half and roll the other'sausage' as well.
• Place'sausages' on a tray and refrigerate until firm- about 2 hours.
• Cut into 1/2 inch discs.
• *Note:Can be made in large quantities and kept refrigerated in zip lock bags.
• Lasts for weeks.